Brazilian Fish Stew


  • 1 lb cod fillets or boneless, skinless sablefish, cut into 30 g pieces
  • 1 cup coconut milk
  • 2 cups fresh cilantro leaves, divided
  • 3 tomatoes, seeded, coarsely chopped
  • 1 cup brown rice, rinsed
  • 2 cups chicken-broth, low-sodium
  • 5 sprigs fresh thyme
  • 4 cloves garlic
  • 1 chile pepper, seeded, chopped
  • 1 onion, chopped
  • 1 tsp chile powder
  • 1 tsp paprika
  • 2 Tbsp coconut oil
  • 4 Tbsp lime juice


  1. In a blender, add the cilantro leaves, lime juice, pepper, onion and garlic. Process until you obtain a smooth paste and set aside.
  2. In a large skilled, heat the oil and add rice and toast, stirring occasionally, for about 5 minutes or until rice is golden and blistered. Stir in chile powder, paprika, cilantro mixture and thyme. Add 1 cup water and broth and bring to a boil.
  3. Cover and reduce heat to low and simmer until rice is tender, for about 40 minutes. If needed, add more water, to prevent rice from sticking. Check every 10 minutes.
  4. When rice is soft, stir in the tomatoes, cover and simmer for another 5 minutes until they soften. Add the fish but don’t stir. Cover and steam for 15 minutes, until the fish flakes easily with a fork.
  5. Meanwhile, in the blender, add the remaining cilantro leaves, lime juice and coconut milk and blend until smooth. Discard thyme sprigs.
  6. Divide the stew among serving bowls and drizzle coconut mixture on top, evenly. Serve warm!

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